Rate & Review
This no-cook chilled avocado soup is creamy and vibrant with the fresh taste of cilantro and limes.
Ingredients:
2 medium ripe avocados, seeded and peeled
2 1/2 cups cold water
1 cup fresh cilantro leaves (optional)
1 can (7.6 fluid ounces) NESTLÉ Media Crema
3 tablespoons fresh lime juice
2 cloves garlic, quartered
4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
Chopped avocado for garnish
Fresh cilantro leaves for garnish
Directions:
PLACE avocados, water, 1 cup cilantro, media crema, lime juice, garlic and bouillon in blender; cover. Blend until smooth. Refrigerate for 1 hour. Garnish with chopped avocado and cilantro; serve immediately.
Estimated Times:
Prep Time:
10
Cooking Time:
0
Cooling Time:
60
Servings:0
This recipe is:
In this recipe:
Nutrition Facts
Serving Size:
5
to 6 servings
Servings Per Recipe:
0
- Calories: 260
- Calories from Fat: 220
- Total Fat: 24g (37% of DV)
- Saturated Fat: 9g (47% of DV)
- Cholesterol: 30mg (10% of DV)
- Sodium: 820mg (34% of DV)
- Carbohydrates: 10g (3% of DV)
- Dietary Fiber: 5g (22% of DV)
- Sugars: 1g
- Protein: 2g
- Vitamin A: 2% of DV
- Vitamin C: 20% of DV
- Calcium: 2% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Spinach cheese tortellini, peas, and bacon combined with delicious Alfredo sauce make this recipe a perfect fit for a festive party or a casual get together.
Ingredients:
1 package (9 ounces) BUITONI Refrigerated Spinach Cheese Tortellini, prepared according to package directions
1 cup chopped onion
1 cup sliced fresh mushrooms
4 slices lean bacon, coarsely chopped
1 container (10 ounces) BUITONI Refrigerated Alfredo Sauce
1/2 cup green peas, cooked
1/8 teaspoon ground black pepper
BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Directions:
COOK onion, mushrooms and bacon in medium saucepan over medium-high heat until bacon is crisp; drain. Add pasta, sauce, peas and pepper; cook, stirring occasionally, for 1 minute.
SERVE with cheese.
Estimated Times:
Prep Time:
15
Cooking Time:
15
Cooling Time:
0
Servings:4
In this recipe:
Review This Recipe
-
For "Company"
Jackie R. (Micke) from
Arlington TX
I have visitors coming to town and this will make a great "welcoming" meal. Thanks!
-
snewman
Susan from
Raleigh, NC
This has become a weeknight favorite! It is very easy to prepare and has so much flavor! Great recipe!
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Great Kid Friendly Meal
Corinne from
Queen Creek, AZ
My family gobbled this up and said it was "Great!" Very fast and easy!
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Great & Different
Nancy from
Cincinnati, Ohio
Great recipe, something different that the entire families loves. I serve this as our main course and serve with plenty of salad, Italian dressing and garlic bread and we never have any leftovers! Bravo!
-
YUMMY
geneen graziano from
Long Beach Island, NJ
Quick, simple and very delicious!!!! Kids will surely love the flavors- mine ate it up!!! The dish is very good looking too. A nice party selection
Nutrition Facts
Serving Size:
0
Servings Per Recipe:
4
- Calories: 400
- Calories from Fat: 170
- Total Fat: 19g (29% of DV)
- Saturated Fat: 11g (55% of DV)
- Cholesterol: 80mg (26% of DV)
- Sodium: 890mg (37% of DV)
- Carbohydrates: 41g (14% of DV)
- Dietary Fiber: 4g (15% of DV)
- Sugars: 8g
- Protein: 17g
- Vitamin A: 20% of DV
- Vitamin C: 8% of DV
- Calcium: 25% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
Full of Mediterranean flavor, these pesto and olive rolls are the perfect complement to any Italian or Mediterranean meal.
Ingredients:
1 loaf (1 pound) frozen bread dough, thawed
1/3 cup BUITONI Refrigerated All Natural Pesto with Basil
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
2 tablespoons kalamata olives, pitted and diced
1 large egg, beaten
Directions:
ROLL out dough into 12 x 10-inch rectangle on lightly floured surface. Spread pesto over dough, leaving 1/2-inch border around edges. Sprinkle with cheese and olives. Start at long end of dough and roll into 12-inch-long cylinder; pinch dough to seal. Cut into twelve 1-inch slices and place on ungreased baking sheet.
COVER with damp cloth and set in warm place for about 45 to 60 minutes or until double in size. Brush tops of rolls with beaten egg.
PREHEAT oven to 350° F.
BAKE for 20 to 25 minutes or until light golden brown and rolls sound hollow when tapped.
Estimated Times:
Prep Time:
10
Cooking Time:
20
Cooling Time:
45
Servings:12
This recipe is:
In this recipe:
Review This Recipe
-
Delicioso!!! Mmmmmmm!!!
Thomasina from
Sunny St. Petersburg, FL
I'm always improvising so on 1/2 of the rolled out dough I followed directions. On the other half I spread olive oil, then I layered lots of Italian parsley, then sharp provolone and leftover ham. Since it was my first time making this, it was a treat. We all liked both breads but your recipe with the pesto was the favorite. Yes,
I got calls for encores as the family loved it. 5 Stars!!!
Nutrition Facts
Serving Size:
Servings Per Recipe:
12
- Calories: 160
- Calories from Fat: 60
- Total Fat: 7g (11% of DV)
- Saturated Fat: 1.5g (7% of DV)
- Cholesterol: 25mg (8% of DV)
- Sodium: 360mg (15% of DV)
- Carbohydrates: 20g (7% of DV)
- Dietary Fiber: 1g (6% of DV)
- Sugars: 2g
- Protein: 7g
- Vitamin A: 4% of DV
- Vitamin C: 6% of DV
- Calcium: 6% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
A different take on a perennial favorite. These peanut butter and white morsel rice crispy bars squares make a fun lunch snack, afternoon treat or evening dessert.
Ingredients:
5 cups oven-toasted rice cereal
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
2/3 cup creamy peanut butter
Directions:
PLACE cereal in large bowl.
MICROWAVE morsels and peanut butter in a medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Pour over cereal; stir to coat well.
SPREAD mixture evenly in a buttered 13 x 9-inch pan. Refrigerate for about 1 hour or until firm. Cut into squares.
Review This Recipe
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Wonderful and easy!
Jennifer Swaney from
LAVONIA, GA
I loved this. I made a batch for work for our Christmas snacks and couldn't believe how easy and tasty they were.
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so good you want more
Jane Halverson from
it was a traet that i brought to a party and it was gone so quick that half the people didn't get any.
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Easy as 1 2 3
Stephanie Tyson from
MARLBORO, NJ
This treat is so easy to make. My kids just love it. You don't even have to turn on the oven.
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Wonderful
Tricha from
Louisiana
I made this for my 4 year old's pre-k snack day, and it was a hit. The teacher even came out to me after school and wanted the recipe. She said they were much less messy than regular crispy rice treats and the kids loved them.
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Quick and tasty!
Donna Mashburn from
Birmingham, AL
Great recipe for a quick snack. White chocolate and peanut butter add a great taste.
-
PB Lovers unite
Amber Andrews from
FORTY FORT, PA
I found this to be a wonderful combination of three ingredients and beyond simple to make. Microwave, spread, cool and eat!! I made them as some extra snacks for my X-mas cookie bags and they were a hit! The 1st batch looked so good , I made a 2nd. When making feel free to add alittle more white chips and pb then called for it makes it thicker and gives you more bite! Excellent!!
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Crispy White Chip Peanut Butter Squares
Ruth Minsk-Whitehead from
OCALA, FL
Very easy to make. Your kids will love making them.
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A good cookie.
joel tedder from
FORT DODGE, IA
these were very good. and you can make it as a cookie or bar.
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Crisp White Chip PB Squares
tray sayama from
SAN JOSE, CA
These are so simple and great. Perfect for my sisters girl scout troops camporee. They all love rice crispies, and loved this variation even more! And, it's jammed packed with energy and protein they all need when hiking. Perfect!
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Crispy White Chip Peanut Butter Squares
Dana Chism from
HOPE, AR
I think that the white chips makes this desert too sweet. I liked the peanut butter taste but it was too sweet for me. I prefer the rice crispy treat with marshmallows. They're not as sweet.
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Awesome, easy recipe
M HOUSTON from
NESCOPECK, PA
My whole family loves these. They are so quick and easy to make that my 3 year old can help! They are also really good with Cheerios instead of the rice cereal.
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Crispy White Chip Peanut Butter Squares
Pamela Roche from
Halifax, NS
I have viewed this recipe and it looks delicious! I can't wait to try these! The recipe looks real easy to make. I like that!..Pam Roche
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Really Easy!
Terri from
Ashland, MA
These are wonderful - especially if you're short on time and need a quick dessert. I have found that if you let the squares come back to room temerature once they are set, they are much easier to cut without breaking or crumbling.
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Tasty but crumbly.
Jen Morrison from
St. Thomas, ON
I found that this recipe tasted great but there was a slight problem keeping the squares together. I followed the recipe to a tee, refrigerated them and everything, but they just didn't want to stay in "square form". I am going to try it with a little marshmallow to see if that helps. Even if it doesn't, I'll just get a fork - they are that yummy!
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title fits the bar
helen zimmerman from
waban, MA
So easy to make, done in 5 minutes. New twist to old favorite. Also possible to melt 1 cup milk chocolate chips and spread on top before refrigerating. Cut in to squares when cool. Perfect for when the kids say there is nothing good to eat.
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QUICK AND EASY
sarah rakip from
ayer, MA
THIS IS MY FAVORITE FAST AND EASY DESSERT TO MAKE FOR FAMILY GATHERINGS. EVERYONE LOVES IT! IT IS SO LIGHT IT DOESN'T EVEN FEEL LIKE YOU ARE EATING DESSERT.
Nutrition Facts
Serving Size:
48
squares (4 dozen)
Servings Per Recipe:
0
- Calories: 70
- Calories from Fat: 35
- Total Fat: 4g (6% of DV)
- Saturated Fat: 2g (11% of DV)
- Cholesterol: 0mg (0% of DV)
- Sodium: 45mg (2% of DV)
- Carbohydrates: 8g (3% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 5g
- Protein: 1g
- Vitamin A: 2% of DV
- Vitamin C: 2% of DV
- Calcium: 2% of DV
- Iron: 0% of DV
*Percent Daily Values are based on a 2,000 calorie diet.